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Tuesday, November 06, 2007

These roasted green beans can go in the oven when you take out the turkey!

Before too many more Thanksgiving Recipes get posted around here, you'll be catching on to the idea that I think roasted vegetables are great for Thanksgiving. Here's my thinking, the oven is already hot and when you take the turkey out to carve it and make the gravy, you have just enough oven time to cook the rolls and roast some kind of delicious veggie at the same time. Most roast vegetables are very forgiving as far as cooking time and temperature, so no need to fuss, and roasting concentrates the flavor of vegetables in a way that no other cooking method can match. So if you happen to check my collection of Thanksgiving Recipes, you'll find lots of roasted vegetables.

Lately it seems like I've really been on a roll as far as finding recipes that completely wow me, and this recipe for Garlic-Roasted Green Beans Recipe with Shallots and Almonds was another fabulous find. I used the thin French Beans from Costco, which are a bit of a splurge, but very worth it, especially for a holiday like Thanksgiving. The recipe came from Fine Cooking Annual, definitely one of my favorite cookbooks this year. Fine Cooking used hazelnuts, which I couldn't find, but otherwise I really didn't change the recipe much except for shortening the roasting time for the thinner beans. If you're not thrilled about buying shallots, thin slivers of red onion could definitely be substituted. And if green beans are normally not one of your favorite vegetables, I promise that when you try roasted green beans, you'll never say you don't like them again.

Trim the beans and toss with shallots, garlic, olive oil, salt, and pepper, then roast at 450 F for 12 - 20 minutes (depending on how thick the beans are.) Toss the roasted beans with chopped parsley, almonds, and shallots. Honestly folks, that's all there is to it.

Preheat oven to 450 F. (If you're cooking other things you can use a slightly lower temperature, just increase the time a little.)

Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.

Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.

South Beach Suggestions:
This is a perfect side dish for any phase of the South Beach Diet or any other type of low-carb eating plan.

Nutritional Information?
I chose the South Beach Diet
to manage my weight partly so I wouldn't have to count calories, carbs,
points, or fat grams, but if you want nutritional information for a
recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

I am always looking for new ways to make green beans. They are such a versatile vegetable. We often make roasted veggies in the oven while the main course is cooking. It is a great time and energy saver.

Roasted vegetables are my favorite for night when I've worked too late. Throw them in the oven, and by the time I'm ready to eat, the entire house smells wonderful.I'm going to have to find this cookbook.

Oh wow, those look fantastic! Have never roasted beans, but I do know that I adore the flavour that roasting imparts to vegetables in general. And to make me even happier, I have shallots, garlic, green beans and almonds at home as we speak - hurrah!

Valerie, I wouldn't use frozen beans. Since they're basically already cooked, you lose all the benefit of how roasting concentrates the flavor. They would not be bad, but they wouldn't be great the way these beans are.

Kalyn, I am so glad you're a roasting fan! I think you've just found my Thanksgiving green for me--thank you! I roasted the last of my romano beans last night and splashed in a bit of balsamic vinegar at the last minute, which turned out quite yummy.

the green beans were a hit on our Thanksgiving table (and there are plenty of leftovers--woooohoooo)...no one even noticed the absence of the soggy green beans and mushroom soup casserole...hope you had a great thanksgiving...I'm thankful for many things...one among them is the recipes I've gotten from your site--I've lost 20 lbs since I started doing South Beach...an accomplishment I'd thought was beyond my reach.

Kalyn,I loved this recipe for Thanksgiving last year...but shallots and almonds are not something I can afford to put on my grocery list every week...so I did use the red onions like you suggested...and today I substituted sunflower seeds for the almonds. It changes the flavor slightly...but...it is still yummy.

So I tried this one but added some yellow and green peppers in cause I love them and thought they would give some more color. I loved it. Some would prefer peppers a bit crunchier though but I like them soft or hard. All in all I would do this one again with or without the peppers. Thanks for the recipe.

I live in midwest and try to cook everyday from scratch for my three little toddlers and one loving hubby. Greens are a big question mark in our home.... how to sneak them in their mouth.... I tried this one and I have vowed now to make it every week. Very tasty, yummy and in no time :))

I had a lot and lot of frozen green beans and it really came out wonderful.... I dont know if the result could get more better than it. I washed them in warm water and added all the seasonings. I put them in 400F for 10 minutes. Very Very delighted to see all cleaning their plates :))

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